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Preparing Pasta,
Rice, and Grains
National Food Service Management Institute
The University of Mississippi
Culinary Techniques for Healthy School Meals
2nd Edition • ET80-09
2009
This project has been funded at least in part with Federal funds from the U.S. Department
of Agriculture, Food and Nutrition Service through an agreement with the National Food
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Except as provided below, you may freely use the text and information contained in this
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Suggested Reference Citation:
National Food Service Management Institute. (2009). Culinary techniques for healthy
school meals (2nd ed.). University, MS: Author.
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Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains i
National Food Service Management Institute
The University of Mississippi
Building the Future Through Child Nutrition
The National Food Service Management Institute was authorized by Congress in 1989
and established in 1990 at The University of Mississippi in Oxford. The Institute operates
under a grant agreement with the U.S. Department of Agriculture, Food and
Nutrition Service.
PURPOSE
The purpose of the National Food Service Management Institute is to improve the
operation of child nutrition programs through research, education and training, and
information dissemination. The Administrative Offices and Divisions of Information
Services and Education and Training are located in Oxford. The Division of Applied
Research is located at The University of Southern Mississippi in Hattiesburg.
MISSION
The mission of the National Food Service Management Institute is to provide information
and services that promote the continuous improvement of child nutrition programs.
VISION
The vision of the National Food Service Management Institute is to be the leader in providing
education, research, and resources to promote excellence in child nutrition programs.
CONTACT INFORMATION
Headquarters
The University of Mississippi
Phone: 800-321-3054
Fax: 800-321-3061
www.nfsmi.org
ducation and Training Division
E
Information Services Division
The University of Mississippi
6 Jeanette Phillips Drive
P.O. Drawer 188
University, MS 38677-0188
Culinary Techniques for Healthy School Meals
Applied Research Division
The University of Southern Mississippi
118 College Drive #10077
Hattiesburg, MS 39406-0001
Phone: 601-266-5773
Fax: 888-262-9631
Preparing Pasta, Rice, and Grains ii
Acknowledgments
SECOND EDITION WRITTEN BY
Catharine Powers, MS, RD, LD
Culinary Nutrition Associates, LLC
VIDEO PRODUCTION BY
The Culinary Institute of America
Hyde Park, NY 12538
GRAPHIC DESIGN BY
Tami Petitto
Medina, OH
ACKNOWLEDGEMENTS
Sincere appreciation is expressed to all individuals who contributed their time and
expertise to the development of the first edition of Culinary Techniques for Healthy
School Meals. The first edition was developed and funded by a USDA Team Nutrition
Grant awarded to the states of Mississippi, Florida, and Kentucky. Additional funding
and expertise was provided by the states of Alabama, Georgia, Louisiana, North Carolina,
South Carolina, and Tennessee. A special thanks to Doris Schneider of Mississippi,
Patricia Craig Jenkins, and Dr. Josephine Martin of the National Food Service Management
Institute, and Lumina Training Associates for their original work.
PROJECT COORDINATOR
Catharine Powers, MS, RD, LD
Culinary Nutrition Associates, LLC
EXECUTIVE DIRECTOR
Charlotte B. Oakley, PhD, RD, FADA
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains iii
Table of Contents
Page
Preparing Pasta, Rice, and Grains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Important Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Mise en Place. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Grains and Healthy School Meals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 6
Culinary Principles: Basic Principles of Preparing Pasta . . . . . . . . . . . . . . . . . . . 7 - 9
Culinary Principles: Basic Principles of Preparing Rice . . . . . . . . . . . . . . . . . . 10 - 11
Culinary Principles: Basic Principles of Preparing Grains . . . . . . . . . . . . . . . . 12 - 13
Culinary Technique: Boiling Pasta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Culinary Technique: Cooking Rice in a Steamer or Oven. . . . . . . . . . . . . . . . . . . . . 15
Culinary Technique: Simmering Grains. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Quality Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Quality Score Card for Pasta, Rice, and Grains. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Culinary Application and Practice Activity. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Culinary Practice Score Card for Pasta, Rice, and Grains. . . . . . . . . . . . . . . . . . . . . 20
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 1
Preparing Pasta, Rice, and Grains
Objectives
Improve the quality of pasta, rice, and grains served to students.
Improve the variety of pasta, rice, and grains served to students.
Improve the appeal of pasta, rice, and grains served to students.
Improve the healthfulness of pasta, rice, and grains served to students.
Main Ideas in This Lesson
• A healthy diet is built on foods from the breads and grains group and half
your grains should be whole grains.
• Pasta, rice, and grains can be used as main dishes, side dishes, soups, or desserts.
• The shape of the pasta affects the cooking time.
• Different varieties of rice and grains need different cooking times.
Preparation for Learning
Review the list of recipes with each Culinary Technique. The recipes are available at:
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2005). USDA recipes for child care. University, MS: Author.
Available online at http://www.nfsmi.org
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2006). USDA recipes for schools. University, MS: Author.
Available online at http://www.nfsmi.org
Practice or Application
Prepare one or more of the recipes listed with one of the Culinary Techniques.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 2
Important Terms
Al Dente (al-din-tay)
An Italian term that means to the tooth. It is used to describe pasta cooked
to a firm texture.
Culinary
Relating to the kitchen or cooking. The culinary techniques discussed in
this lesson include boiling pasta, cooking rice, and simmering grains.
Culinary Technique
A step-by-step food preparation method.
Just-In-Time Preparation
This term is used throughout the lessons to mean preparing a menu item
in small enough quantities so that it will be at its peak of quality when
placed on the serving line. This preparation schedule avoids holding any
food for a long time. Other terms that mean the same thing are batch cooking
and cooking to the line.
Mise en Place (meez-un-plahss)
A French term used by chefs and other food professionals to describe all
the different things that have to be done to get ready up to the point of
cooking. Translated, it means put in place. It includes all the get ready steps in
food preparation such as using the recipe to assemble the equipment needed
and getting ingredients ready to combine.
Nutrients
The chemical substances found in
food that nourish the body. There
are six classes of nutrients:
proteins, carbohydrates, fats,
water, minerals, and vitamins.
Simmer
To cook a food in a liquid just
below the boiling point.
Preparing Pasta, Rice, and Grains 3
Mise en Place
Getting Ready
Common whole grains:
• Any grain with “whole” listed before the grain (whole-grain corn
or whole cornmeal, whole bulgur, whole oat flour, whole rye flour,
whole wheat flour, white whole wheat flour, whole durum flour,
whole-grain barley, whole rye)
• Various grains with “groats” listed after the grain (oat groats,
buckwheat groats)
• Various grains with “berries” listed after the grain
(wheat berries, rye berries)
• Cracked wheat
• Crushed wheat
• Graham flour
• Oatmeal or rolled oats (regular, quick, or instant)
• Brown rice (regular or quick), brown rice flour, wild rice
• Popcorn (is not creditable in food-based menu planning.)
Some less commonly used whole grains:
•
•
•
•
•
•
•
•
Whole amaranth
Whole buckwheat
Whole millet
Whole quinoa
Whole sorghum
Whole spelt
Whole teff
Whole triticale
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 4
Grains and Healthy School Meals
Most people eat many different kinds of
breads, but may overlook the great variety of
foods that include pasta, rice, and cereals. This
lesson is about cooking pasta, rice, and other
grain products.
These foods are grouped together for
several reasons.
• They provide similar nutrients, including
carbohydrates, B vitamins, and iron.
• They can be prepared using the same basic
culinary techniques.
• They are used on menus in similar ways
as ingredients in soups, main dishes, side
dishes, salads, and even desserts.
Menu-Planning Practices for Healthy
School Meals
• Increase the variety of cooked whole-grain
•
•
•
•
cereals offered at breakfast.
Plan a variety of whole-grain side dishes.
Choose low-fat sauces to be served with
pasta dishes.
Serve a variety of vegetables with pasta
dishes.
Serve whole-grain pasta for increased fiber
and other nutrients.
Purchasing Practices for Healthy
School Meals
• Purchase brown rice instead of white rice.
• Purchase whole grains instead of
refined grains.
Children should eat 4 to 7 ounce equivalents of grains each day with at least half
of those grains whole grains.
• consuming foods rich in fiber, such as
whole grains, as part of a healthy diet, may
reduce constipation.
• eating at least 3 ounce equivalents a day
of whole grains may help with weight
management.
Whole grains consist of the entire cereal grain
seed or kernel. The husk is the inedible outer
covering. It is removed prior to processing the
grain. The kernel has three parts—the bran, the
germ, and the endosperm. Usually the kernel is
cracked, crushed, flaked, or ground during the
milling process. If the finished product retains
the same relative proportions of bran, germ,
and endosperm as the original grain kernel, it
is considered a whole grain.
• The outer layer of the grain kernel is known
as the bran. This outer layer is rich in fiber,
B vitamins, and the majority of the grain’s
minerals and other health-promoting substances called phytochemicals.
• The germ contains B vitamins, vitamin E,
trace minerals, healthy fats, antioxidants,
and phytochemicals.
• The large, starchy endosperm of the grain
kernel contains complex carbohydrates,
protein, and smaller amounts of B vitamins.
In contrast to whole grains, refined grains are
milled to remove part or all of the bran and/or
germ. This process removes 25–90% of the
nutrients in the grain. Most (but not all) refined
grains are enriched to add back some of the
iron, thiamin, niacin, and riboflavin lost in the
milling process. Enriched grains also have folic
acid added to increase this important nutrient
in our diets.
According to MyPyramid:
• consuming foods rich in fiber, such as whole
grains, as part of a healthy diet, reduces the
risk of coronary heart disease.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 5
Grains and Healthy School Meals, continued
Pasta, rice, and grains are
•
•
•
•
•
•
a good source of complex carbohydrates or starch.
naturally low in fat; not high calories unless fat is added.
naturally low in sodium.
a source of important vitamins either naturally or from enrichment.
a source of minerals, especially iron.
delicious!
It could be said that this group of foods can “fill you up without filling you out!” Some
people think that bread, cereals, rice, and pasta are “fattening.” This is not true. The
reason that some people think of these foods as high in calories is they are often served
with added spreads, sauces, or recipe ingredients that are high in fat. Culinary experts
today have developed recipes that have great taste with moderate calories. These recipes
begin with pasta, rice, and grain products cooked with the correct culinary technique.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 6
Culinary Principles: Basic Principles of Preparing Pasta
Basic Principles of Preparing Pasta
Pasta is a general name for a simple dough
mixture made from hard wheat flour and water. Hard wheat is high in protein and gluten
strength. The dough is like a paste that is rolled
thin and then shaped in many different ways.
Pasta can be purchased fresh, frozen, or dry.
Schools usually purchase dry pasta. Lasagna
noodles are available frozen for use from the
frozen state. Filled pastas, such as ravioli and
tortellini, are often purchased frozen. To some
extent, one pasta can be substituted for another.
However, most recipes suggest one or more
pasta shapes that are appropriate for the sauce
or other ingredients in the recipe.
Pasta Shapes
There are hundreds of shapes and sizes of pasta
with each shape used for different preparations
based on how the sauce will cling, the texture
desired, or how the product will be used. For
example:
• Pasta shapes with holes or ridges, such as
wagon wheels or rotini, are perfect for
chunkier sauces.
• Thin, delicate pastas, such as angel
hair or vermicelli, are better
served with light, thin sauces.
• Thicker pasta shapes, such
as fettuccine, work well
with heavier sauces.
• Very small pasta shapes,
such as alphabet shapes
and acini di pepe, are good
for soups.
Flavored pasta is available in a
variety of shapes in both the dried
and fresh forms. Vegetable ingredients are added to pasta to provide both
color and flavor. An example of flavored pasta
is spinach noodles that are green. Follow the
package directions for cooking flavored pastas.
Culinary Techniques for Healthy School Meals
The flavored pastas are delicious and also make
pasta dishes more attractive because of the color.
Cooking time depends on the shape
of the pasta.
It is important to be familiar with different
shapes of pasta so cooking times can be adjusted. The larger and fuller the pasta shape,
the longer the cooking time. Most pasta recipes
specify cooking times for pasta cooked al
dente, tender but firm. Al dente is an Italian
phrase that means “to the tooth.” Some of the
pasta shapes and cooking times are shown in
the Cooking Chart for Various Pasta Shapes.
Just seeing this chart on cooking times helps
to emphasize how important it is to follow the
recipe and cook pasta the right way.
Pasta gets bigger and heavier when it is
cooked.
Generally, pasta doubles or triples in weight
when it is cooked. Likewise, the volume
increases two to two and one-half times
during cooking. So, if 1 gallon of dry pasta is
measured, the cooked pasta would
measure 2–3 gallons. Follow
the recipe to cook the
amount needed.
Follow the recipe to
cook pasta.
The general rule for
cooking pasta in boiling
water is for 1 pound
of pasta, use 1 gallon
of water, 1 teaspoon
of salt, and 1 teaspoon
of oil. For 100 servings of
spaghetti, 6 gallons of water,
2 tablespoons of salt, and
2 tablespoons of oil are needed
to cook 6 pounds of dried spaghetti.
Preparing Pasta, Rice, and Grains 7
Culinary Principles, continued
When pasta is to be used as an ingredient in a
recipe that will be cooked more, like macaroni
and cheese, it should be slightly under cooked.
This would mean reducing the cooking time by
about 2 minutes.
Pasta that is not cooked enough is tough and
chewy. Pasta that is overcooked is soft and
pasty. When overcooked pasta is combined
with a sauce, it often breaks apart.
water until just heated through. Drain immediately and use according to the recipe.
The pasta should not be cooked more, just
heated to serving temperature.
5. When pasta is to be used in a cooked dish,
slightly undercook the pasta.
Handle pasta the right way after it is cooked.
Like most foods, pasta is best when it is cooked
and served right away. However, it is sometimes
necessary to cook it ahead and hold it until
time for service. Some suggestions for holding
pasta are
1. When pasta is to be served immediately –
drain, add the sauce, and serve.
2. When pasta is to be held a short time for
service later – drain, toss with a small
amount of oil to prevent sticking, cover,
and hold in the warmer.
3. When pasta is to be served as part of a
salad – cook the pasta a day ahead so it
will be chilled when combined with all the
other salad ingredients. Drain, cover with
cold water just long enough to cool. The
pasta does not need refrigeration for the
short time it is cooling in the water. When
pasta is cool, drain the water, and toss pasta
lightly with oil to prevent sticking or drying
out. Store covered in the refrigerator. Do
not combine hot pasta with cold ingredients
for a salad.
4. When pasta is cooked a day ahead for service
in a heated dish, drain, and cover with cold
water just long enough to cool. The pasta
does not need refrigeration for the short
time it is cooling in the water. When pasta
is cool, drain the water, and toss lightly
with oil to prevent sticking or drying out.
Store covered in the refrigerator. When it is
time to use the pasta, immerse it in boiling
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 8
Culinary Principles, continued
Cooking Chart for Various Pasta Shapes
Pasta Name
Shape of Pasta
Approximate Cooking Time for al dente
Lasagna
15 Minutes
Bow ties
11 minutes
Wagon wheels
11 minutes
Linguine
10 minutes
Rigatoni
10 minutes
Spaghetti
10 minutes
Ziti
10 minutes
Fettuccine
8 minutes
Rotini
8 minutes
Elbow macaroni
6 minutes
Noodles
6 minutes
Source: Adapted from Molt, M. (2006), Food For Fifty (p. 561). Pearson, Prentice-Hall:
Upper Saddle River, NJ.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 9
Culinary Principles: Basic Principles of Preparing Rice
Basic Principles of Preparing Rice
Types of Rice
Schools may purchase different kinds of rice
or receive different varieties as USDA-donated
foods. The rice package will state the kind of
rice. There are many varieties of rice that differ
in the size and shape of the grain. When long
grain rice is cooked, it is fluffy and the grains
separate easily. Short grain rices are sticky and
plump when cooked. Brown rice still has a bran
layer and so it takes longer to cook. For more
information about varieties of rice, review the
Cooking Chart for Varieties of Rice.
Many different varieties of rice can be enriched.
Enriched rice means that certain vitamins and
iron have been added to the rice.
Follow the recipe for the correct amount of liquid
for the kind of rice and culinary technique to
be used. Follow the directions on the recipe or
the package of rice. It is not necessary to
rinse most rice as it is generally
clean. The standard ratio for
cooking rice is two parts
water to one part rice.
However, follow the
recipe exactly.
Culinary Techniques for Healthy School Meals
Instead of seasoning rice and other grains with
butter or margarine, consider these options:
• The flavor of rice can be enhanced by
using chicken, beef, or vegetable stock
as the cooking liquid.
• Added ingredients for good flavor include
onions, vegetable and fruit juices, garlic,
herbs, and spices.
• Select a recipe that includes new and
different flavors.
Follow the recipe for the correct cooking time.
Rice can be cooked in the steamer or in the
oven if a steamer is not available. Cooking
times vary with the culinary technique used.
Follow the recipe for a quality product. Rice
that is overcooked becomes mushy or sticky
and the grains cling together. Overcooking
means the starch takes in too much water and
the grain begins to lose its shape.
After rice is cooked, it becomes highly
perishable. It should be served
immediately, kept heated, or be
chilled in shallow pans and
kept refrigerated until time
for use.
Preparing Pasta, Rice, and Grains 10
Culinary
Principles,
continued
Culinary
Principles
Cooking Chart for Varieties of Rice
Approximate Cooking Time
Variety
(Actual cooking times vary with the culinary technique used.)
Brown Rice
Least processed form of rice; contains bran and inner germ layer;
available as short, medium, long
grain varieties, or parboiled;
may be enriched
50-60 minutes
White Rice, long-grain
Polished grains, usually enriched; cooks up firm and fluffy
25-30 minutes
White Rice, medium-grain
Polished grains, usually enriched; cooks up tender and moist with
grains tending to stick together
25-30 minutes
White Rice, Short-grain
Polished grains, usually enriched; cooks up very tender and sticky;
good for sushi and rice pudding;
high starch content
25-30 minutes
Converted Rice
Parboiled to remove the surface starch, polished grains; may be
enriched; cooks more slowly than
regular milled white rice;
holds well after cooking
30-40 minutes
Italian Short-Grain Rice
Short grains, polished; an example is Arborio which is very sticky,
with a white color and mild flavor;
used for risotto
15-20 minutes
Wild Rice
Long, dark-brown seed that is prepared in the same way as rice;
has a nuttier flavor and chewier
texture than traditional rice;
should be rinsed
35-60 minutes
Description
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 11
Culinary Principles: Basic Principles of Preparing Grains
Basic Principles of Preparing Grains
There are many other kinds of grain dishes that
can be included on school menus. Grain dish
examples are bulgur or cracked wheat, buckwheat or kasha, and oatmeal. Of course, corn,
cornmeal, and grits are also from the grain
group. Grain dishes may be served at any meal
and are often important ingredients in soups,
main dishes, side dishes, and even desserts.
When any grain is cooked, three things should
happen:
1. The plant fiber becomes soft so it
can be eaten.
2. The grain product keeps its shape
and doesn’t become a paste.
3. The starch in the grain product is
changed so it can be digested.
Follow the directions in the recipe to cook
the grain product the right way.
Grain products (or cereals) can be cooked
in a steam-jacketed kettle or a
steamer. They can even be
prepared in a heavy kettle
on the range. Simmering is the most popular
culinary technique
Culinary Techniques for Healthy School Meals
for cooking grains. A grain product should not
be stirred too much and should not be overcooked. Either action means that the product
will be sticky and gummy. Recipes for grain
products include the amount of liquid to be
used and the cooking time. Following the
recipe exactly means the product will be done
and will meet quality standards.
In general, grain products are done when
almost all the liquid has been absorbed. Some
recipes suggest that the grain product be
removed from the heat when almost all
the liquid has been absorbed, and then left
to stand covered for 5–10 minutes. Standing allows time for the remaining liquid to be
absorbed.
Like rice, the liquid used to cook other grains
can be chicken, beef, or vegetable stock flavored with herbs or spices or vegetables. Use
a recipe and follow it exactly. The most
common culinary technique used
to cook grains is simmering.
Preparing Pasta, Rice, and Grains 12
Culinary
Principles,
continued
Culinary
Principles
Various Grains
Grain
Description
Forms
Barley
Sweet, earthy flavor
Chewy-to-soft texture
Used in soups, sides
Pot or scotch: unpolished kernels
Pearl: polished kernels
Corn
Grain food that is eaten as both vegetable and grain
Hominy: hulled and
degerminated kernels
Grits: ground hominy
Meal: medium-fine ground
hulled kernels
Masa: processed with lime
to remove hull
Masa harina: ground dried masa
Cornstarch: very finely ground
hulled, degerminated kernels
Millet
Whole: cooked like rice
Flour: used in flat breads
Usually cooked like rice
May be added to bread for a crunchy texture
Oats
Used as a hot cereal or in baked products
Rolled or old-fashioned oats:
whole oat kernels with only
husks removed
Quick-cooking oats: rolled oats
cut into smaller pieces for
quicker cooking
Instant oats: partially cooked
and dried before rolling
Quinoa
Seed of a plant but not botanically a grain
Whole seeds
Rye
Used primarily as a flour for making bread
Rye berries
Cracked rye:Rye flour
Wheat
Widely used in many products
Culinary Techniques for Healthy School Meals
Whole: whole kernel without
the bran removed
Cracked: whole kernel without the
bran removed and coarsely crushed
Bulgur: whole wheat kernel that
has bran removed
Semolina: polished wheat kernel
with the bran and germ removed
Couscous: semolina pellets,
often parcooked
Farina: polished, medium-grind
wheat cereal
Bran: separated outer covering
of wheat kernel; flakes
Germ: separated embryo of
wheat kernels
Preparing Pasta, Rice, and Grains 13
Boiling Pasta
1. Measure the water in a steam-jacketed kettle.
Basic recipe for pasta is 1 pound pasta, 1 gallon water,
1 teaspoon salt, and 1 teaspoon oil. Increase all ingredients
based on the number of pounds of pasta to be cooked.
2. Bring water to a rolling boil and add pasta gradually.
Stir to separate the pieces.
When cooking filled pastas like ravioli, add to boiling water
and then gently simmer so filled pasta pieces are not broken.
3. Return water to a boil and begin timing. Cook uncovered
until the pasta is al dente.
Do not stir the pasta while it is cooking. Be careful not to
overcook. If pasta is to be used in a recipe that will be cooked
again, cooking can be reduced by about 2 minutes.
4. When pasta is done, drain immediately in a colander.
Do not rinse pasta that is to be served hot.
A small amount of oil can be tossed with the pasta to prevent
sticking.
5. Serve hot pasta immediately. To cool pasta, cover with
cold water until chilled. Drain, cover, and refrigerate until
needed.
6. Pre-cooked pasta can be reheated by quickly immersing
in boiling water. Do not allow to cook. Drain. Add sauce or
seasonings and serve immediately.
Try these USDA Recipes
that include this
Culinary Technique
Chicken or Turkey
Noodles . . . . . . . . . . . . D-17
Ground Beef and
Macaroni . . . . . . . . . . . D-22
Lasagna and Ground
Beef . . . . . . . . . . . . . . . D-25
Macaroni and
Cheese . . . . . . . . . . . . . D-26
Spaghetti and Meat
Sauce . . . . . . . . . . . . . . . D-35
Tuna and Noodles . . . . D-37
Chicken and Tomato
Bake . . . . . . . . . . . . . . . D-41
Chicken Tetrazzini . . . . D-42
New Macaroni and
Cheese . . . . . . . . . . . . . D-51
Macaroni Salad . . . . . . . E-7
Pasta Salad . . . . . . . . . . . E-8
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 14
Cooking Rice in a Steamer or Oven
1. Measure or weigh the amount of rice to be cooked.
Pour into 12 x 20 x 2-inch pans.
Use no more than 3 pounds of rice per pan.
2. Bring the liquid to a boil in a separate container. If
additional ingredients are to be used in the rice, add
them to the liquid. Pour the boiling liquid over the rice.
For added ingredients such as sautéed onions, garlic, celery,
carrots, or mushroom, use a maximum of 3 cups of added
ingredients for each 1 pound of rice. For each 1 pound of
rice, use 1 quart of water or stock.
3. Cover tightly with aluminum foil and either steam or
bake in the oven. Times will vary depending on the variety
of rice used.
The times shown below are for white rice, long grain (regular
or parboiled), or medium grain.
Compartment steamer – steam at 5 lb pressure for
25 or 30 minutes
Conventional oven – bake at 350 °F for 25–30 minutes
Convection oven – bake at 350 °F for 20–25 minutes
4. Remove from heat and let rice remain covered for
5–10 minutes. Fluff rice with a fork before serving.
5. To hold rice before serving, cover tightly with aluminum
foil and hold above 140 °F in the warmer.
Culinary Techniques for Healthy School Meals
Try these USDA Recipes
that include this
Culinary Technique
Cooking Rice. . . . . . . . . . B-3
Fried Rice . . . . . . . . . . . B-10
Spanish Rice . . . . . . . . . B-17
Orange Rice Pilaf . . . . . B-21
Brown Rice Pilaf . . . . . . B-22
Rice-Vegetable
Casserole . . . . . . . . . . . . B-23
Rice Pudding . . . . . . . . . C-15
Orange Rice
Pudding . . . . . . . . . . . . . C-33
Ground Beef and
Spanish Rice . . . . . . . . . D-23
Broccoli, Cheese, and
Rice Casserole. . . . . . . . . . I-8
Preparing Pasta, Rice, and Grains 15
Simmering Grains
This culinary technique can be used for most grains including
breakfast cereals such as grits, cream of wheat, and oatmeal.
1. Measure the water in a steam-jacketed kettle.
Follow the recipe for the amount of water and salt for each
pound of grain.
2. Bring water to a rolling boil and add grain gradually
while stirring with a wire whip.
Add seasonings according to the recipe.
Where cooking breakfast cereals such as grits or oatmeal, stir
until some thickening begins.
3. Return water to a simmer, cover, and cook until most of
the liquid has been absorbed.
Do not continue to stir the grain during cooking since that
will cause the grain to be sticky and gummy. The time needed for cooking will vary with the variety of grain, the amount
being cooked, and the cooking temperature. Be careful not to
overcook.
4. When most of the liquid has been absorbed, remove from
heat. Serve immediately.
Some grains will need to be drained. Others should be covered and allowed to absorb the remaining moisture.
5. To hold cooked grains, cover with aluminum foil and
hold in a warmer.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 16
Quality Standards
Before any food is placed on the serving line, it should be evaluated using the Quality
Score Card. The quality standards described on the score card can only be reached
when the recipe or package directions are followed. After a food is prepared, the school
nutrition manager and assistant who prepared the food should make the determination
whether the food product meets the standards on the Quality Score Card. If the decision
is made that the food does not meet the quality standards, do the following things:
1. Substitute another similar food on the serving line. Follow the school district
procedure for menu substitutions.
2. Use the pasta, rice, or grain in another way, if possible, in order to avoid wasting the food. Some examples of ways these foods can be used include soups, rice pudding, casseroles, and other mixed dishes.
3. Determine what happened during preparation that caused the poor quality and make plans to correct the preparation next time.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 17
Quality Score Card for Pasta, Rice, and Grains
Date:_______________ Name of Menu Item:______________________________________________________
Proudly Prepared by ___________________________________________________________________________
Quality Scored by _____________________________________________________________________________
Directions: When the food is ready to serve, use this Quality Score Card to evaluate the quality. Mark YES when
the food meets the standard and NO when it does not. Mark NA (Not Applicable) when a specific
quality standard does not apply to the food being evaluated. Use the COMMENTS section to explain why a food
does not meet a standard.
Remember, if a food does not meet the quality standards, it should not be placed on the serving line.
Quality Standard
Yes
No
NA
Comments
Pasta strands or pieces are distinct.
m
m
m
Rice grains are intact (still whole).
m
m
m
Grains/cereals have distinct particles,
grains, or flakes.
m
m
m
Product is moist but not watery.
m
m
m
No oil or fat is visible.
m
m
m
Pasta pieces are tender (al dente) but not gummy.
m
m
m
Rice/grains are firm, but tender, fluffy.
m
m
m
Cereal is thick but not gummy.
m
m
m
Product does not have lumps.
m
m
m
Flavor is bland, but does not taste starchy.
m
m
m
Flavor is typical of the grain.
m
m
m
Product is free from a scorched or burned taste.
m
m
m
A mixed dish is well seasoned but not to excess.
m
m
m
Hot pasta, rice, and grain dishes – 160 °F–180 °F
m
m
m
Cold pasta, rice, or grain salads – 34 °F–38 °F
m
m
m
Appearance
Texture or Consistency
Flavor and Seasoning
Service Temperature
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 18
Culinary Application and Practice Activity
Culinary Practice is an activity designed to give foodservice assistants an opportunity
to practice preparing pasta, rice, and grains. This practice should be completed within
10 days after the lesson. Use the Culinary Practice Score Card for the activity.
1. Foodservice assistants may work as partners or individually, depending on the
directions from the manager. One partner should be someone who cooks and the other, someone who has other responsibilities. Both foodservice assistants should work together to complete the culinary practice.
2. The manager and foodservice assistants should discuss the Culinary Practice for
Preparing Pasta, Rice, and Grains. Make a note of the date the culinary practice should be completed and discussed with the manager.
3. The manager will approve the recipe to be used for the practice. The recipe should include one of the culinary techniques described in this lesson. Review the steps of each culinary technique:
• Culinary Technique: Boiling Pasta
• Culinary Technique: Cooking Rice Using a Steamer or Oven
• Culinary Technique: Simmering Grains
4. The manager and foodservice assistants who prepared the product will evaluate the product before it is placed on the serving line. Use the Quality Score Card for Pasta, Rice, and Grains.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 19
Culinary
Practice
ScoreScore
Card
Culinary
Practice
Card for Pasta, Rice, and Grains
Name(s):_ ____________________________________________________________________________________
(This practice activity may be completed individually or with a partner. The manager will make this assignment at
the end of the lesson.)
Purpose: The purpose of the activity is to practice Preparing Pasta, Rice, and Grains.
Culinary Technique: (Identify the culinary technique that you will use. Refer to the previous pages for a description
of each technique.)
_____________________________________________________________________________________________
Name of the Recipe: ___________________________________________________________________________
Date for Production: ___________________________________________________________________________
Directions: The manager and foodservice assistant(s) will select a recipe for pasta, rice, or grains that
includes one of the culinary techniques described in this lesson.
Check YES or NO when each step is completed.
Yes
No
Plan food production for just-in-time service.
m
m
Did you review the recipe so you are familiar with the ingredients, equipment, and directions?
m
m
Did you review the Quality Score Card so you will know how the finished product should
look and taste?
m
m
m
m
m
m
m
m
m
m
m
m
Did you plan food production for just-in-time service?
Review the Quality Score Card and the recipe.
Organize equipment and ingredients.
Did you assemble all the equipment needed?
Did you assemble all of the ingredients needed?
Use the right culinary technique.
Did you use the culinary technique correctly?
Deliver a quality product.
Did you use the Quality Score Card to evaluate the product?
Did you review the product with the manager?
Discuss the following questions with the manager before serving.
How can the appearance of the food be improved?
How can the flavor or taste of the food be improved?
How can the texture and tenderness of the food be improved?
How can the service temperature of the food be improved?
The manager’s signature indicates this practice has been completed satisfactorily. The manager should keep this on
file or submit it to the central office to document the completion of the lesson.
Name of Manager: __________________________________________ Date Signed: ______________________
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 20
References
Culinary Institute of America. (2002). The professional chef (pp. 203-209, 672-688).
New York: John Wiley & Sons, Inc.
Molt, M. (2006). Food for fifty (pp. 119-126, 559-626). New Jersey: Pearson Education, Inc.
National Food Service Management Institute. (2005). Healthy cuisine for kids.
University, MS: Author.
USA Rice Federation. www.usarice.com/foodservice
U.S. Department of Agriculture, Food and Nutrition Service. (n.d.). Inside the pyramid.
Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (n.d.). Quality food for quality
meals. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (2004). Fruits and vegetables
galore: Helping kids eat more. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (2007). HealthierUS school
challenge: Recognizing nutrition excellence in schools. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service. (2007, January). The road to
SMI success: A guide for school food service directors. Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (1996). Choice plus: A food and ingredient reference guide.
Washington, DC: Author.
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2005). USDA recipes for child care. University, MS: Author.
U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service
Management Institute. (2006). USDA recipes for schools. University, MS: Author.
U.S. Department of Agriculture, & National Food Service Management Institute. (2008).
Whole grains in child nutrition program menus. University, MS: Author.
U.S. Department of Health and Human Services, & U.S. Department of Agriculture. (2005).
Dietary guidelines for Americans 2005 (6th ed.). Washington, DC: Author.
Culinary Techniques for Healthy School Meals
Preparing Pasta, Rice, and Grains 21
National Food Service Management Institute
The University of Mississippi
P.O. Drawer 188
University, MS 38677-0188
www.nfsmi.org
©2009 National Food Service Management Institute
The University of Mississippi